• 12servings
  • 25minutes
  • 138calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B9, B12, H, C, P
MineralsNatrium, Fluorine, Chromium, Silicon, Calcium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 tablespoon olive oil

  2. 1 onion, finely chopped

  3. 3 slices bacon, finely chopped

  4. 1 large carrot, grated

  5. 1 large zucchini, grated

  6. 3 eggs

  7. 1/4 cup heavy cream

  8. 1 cup grated Parmesan cheese

  9. salt and pepper to taste

  10. 1/2 cup self-rising flour

Instructions Jump to Ingredients ↑

  1. Preheat an oven to 350 degrees F (175 degrees C). Grease a 12 muffin miniature muffin pan.

  2. Heat the oil in a large skillet over medium heat. Stir in the onion and bacon. Cook until onion is translucent and bacon is browned, about 5 minutes. Stir in the carrot and zucchini; cook until they begin to soften, about 2 minutes. Transfer mixture to a bowl to cool.

  3. Beat the eggs, cream, and Parmesan cheese together in a large bowl. Season with salt and pepper. Stir egg mixture into cooled zucchini mixture; stir in flour. Spoon the batter evenly into the prepared muffin cups.

  4. Bake in preheated oven until a toothpick inserted in the center comes out clean, 15 to 20 minutes.


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